2 c. all purpose flour
2 tsp. cinnamon
1/2 tsp. salt
2 c. sugar
2 c. canned pumpkin
2 tsp. baking soda
1/4 tsp. allspice
4 eggs, beaten
1 c. salad oil

FROSTING:

1/2 c. soft butter
1 (8 oz.) pkg. cream cheese, softened
2 tbsp. vanilla
1 lb. 10x confectioners' sugar

Combine dry ingredients. Mix eggs with sugar and beat well; add oil and beat again. Beat in dry ingredients; add pumpkin. Beat again. Turn batter into greased bundt pan. Bake at 350 degrees for 40 minutes. Cool and remove from pan, frost with frosting mix that has been beat smooth and creamy. Frosting will seem stiff at first but do not add more liquid. Refrigerate in cool weather.